CN102960543A - Edible mousse can for pet and manufacturing method thereof - Google Patents
Edible mousse can for pet and manufacturing method thereof Download PDFInfo
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- CN102960543A CN102960543A CN2012104676137A CN201210467613A CN102960543A CN 102960543 A CN102960543 A CN 102960543A CN 2012104676137 A CN2012104676137 A CN 2012104676137A CN 201210467613 A CN201210467613 A CN 201210467613A CN 102960543 A CN102960543 A CN 102960543A
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Abstract
The invention relates to an edible mousse can for a pet and a manufacturing method thereof. The edible mousse can is characterized by being prepared from the following raw materials in parts by weight: 100-150 parts of edible meat, 120-200 parts of water, 5-8 parts of corn starch, 1-3 parts of carrageenan, 1-4 parts of peanut protein, 0.5-1.5 parts of guar gum and 0.5-1 part of compound phosphate. The manufacturing method of the edible mousse can for the pet is characterized by comprising the following steps of: machining the washed edible meat into muddy flesh to be uniformly mixed with other raw materials; and then, carrying out a series of operation of emulsifying, evacuating, filling, sealing the opening, sterilizing and keeping the heat. The shape of the edible mousse can is whole so as to avoid inconvenience for feeding a soup type can and be good for an owner to operate. According to the edible mousse can disclosed by the invention, the taste and the mouth feeling are different from those of a previous product; the selection of the pet is enriched and the appetite is increased; and meanwhile, the intimacy of the pet and the owner is increased.
Description
Technical field
The present invention relates to a kind of pets Mu Si can and preparation method thereof, relate in particular to a kind of pets Mu Si can take meat (chicken, duck, the flesh of fish etc.) as primary raw material and preparation method thereof.Belong to pet food and preparation method thereof technical field.
Background technology
At present, the pet quantity of raising both at home and abroad is increasing, and to pet food, especially the demand of pet can is also increasing, and pet food industry is in the good situation of high speed development.But the pet can kind of each manufacturer's production is relatively more dull at present, and profile is coarse, and all there is defective so that the attraction of product is not enough in this on balanced in nutrition and mouthfeel taste.
Summary of the invention
The object of the invention is to solve the deficiency that above-mentioned prior art exists and a kind of pets Mu Si can and preparation method thereof is provided, the present invention adopts new formula rate to make distinguished new products of mouthfeel taste, filled up the blank field of pet food, when having satisfied the nutritional need of pet, on mouthfeel, also can improve the appetite of pet.The fine and smooth soft mouthfeel of the present invention does not have full grown pup especially suitable for tooth mobility and aged dog and the tooth of suffering from periodontitis, has avoided hard food to chew and can only swallow the dyspeptic problem of bringing.
Purpose of the present invention can be achieved by the following measures:
A kind of pets Mu Si can, special character is by the raw material of following weight proportion formulated:
100～150 parts of edible meat, 120～200 parts in water, 5～8 parts of cornstarch, 1～3 part of carragheen, 1～4 part of peanut protein, 0.5～1.5 part of guar gum, 0.5～1 part of composite phosphate.
In order further to realize that purpose of the present invention, described edible meat are at least a in chicken, duck, the flesh of fish;
In order further to realize that purpose of the present invention, a kind of raw material of pets Mu Si can also comprise at least a in the following additive:
0.01～0.1 part of natrium nitrosum, 0.1～0.6 part of red yeast rice.
A kind of preparation method of pets Mu Si can is that the edible meat that will clean is processed into muddy flesh and then mixes with other raw materials, then packs after Over emulsfication-find time-can-sealing-sterilization-insulation sequence of operations and makes;
Special character is that its concrete steps are as follows:
First step raw material is processed: edible meat cleans up;
In order further to realize purpose of the present invention, described edible meat can adopt freezing edible meat, needs naturally to thaw with freezing meat microwave thawing or under 0～10 ℃ of condition when raw material is processed;
Second step cuts: above-mentioned edible meat is mixed to pour into red yeast rice (can not adding when having) with natrium nitrosum cut into uniform muddy flesh in the cutmixer;
The 3rd step batching stirs: with all in proportion mixing and stirring of preparing burden;
In order further to realize purpose of the present invention, the batching whipping process in described the 3rd step comprises:
First with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, adds at last muddy flesh, mixes to material evenly without caking;
The 4th step emulsification: the material that stirs is carried out emulsification in mulser;
In order further to realize purpose of the present invention, the emulsification in described the 4th step: in mulser, carry out emulsification, the material uniform and smooth after the assurance emulsification;
The 5th step found time: the material that emulsification is good is found time in the mixer of finding time;
In order further to realize purpose of the present invention, the finding time of described the 5th step: require vacuum to be not less than 0.08MPa, the time is no less than 90s;
The 6th step can: the material that will find time is poured bottle placer into, carries out quantitative filling;
The sealing of the 7th step: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: the sterilization in the steam-type sterilization kettle of the product after will sealing;
In order further to realize that purpose of the present invention, the bactericidal formula of described the 8th step sterilization be the min-(12-18) min/ (110-130) ℃ of (12-18) min-(40-60), back-pressure is cooled off 0.12MPa, is cooled to 35～40 ℃ of pot interior water temperatures and takes the dish out of the pot;
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 35～40 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
A kind of pets Mu Si of the present invention can and preparation method thereof, can produce following good effect compared with the prior art: the present invention is pet food and the processing and fabricating method thereof of new profile and mouthfeel, profile of the present invention is whole, avoid the feeding inconvenience of soup juice type can, be beneficial to owner's operation.And taste mouthfeel of the present invention is different from existing product, has enriched the selection of pet, increases appetite, increases simultaneously the intimate sense between pet and the owner.Raw material of the present invention---edible meat accounting in product is very large, has the incomparable advantage of other products aspect palatability, and nutritious, can satisfy the pet growth needs.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is further specified.
Embodiment 1
A kind of pets Mu Si can, formulated by the raw material of following weight proportion:
Chicken 100kg, water 120kg, cornstarch 5kg, carragheen 1kg, peanut protein 1kg, guar gum 0.5kg, composite phosphate 0.5kg.
A kind of preparation method of pets Mu Si can is that the edible meat that will clean is processed into muddy flesh and then mixes with other raw materials, then packs after Over emulsfication-find time-can-sealing-sterilization-insulation sequence of operations and makes;
Its concrete steps are as follows:
First step raw material is processed: chicken is cleaned up;
Second step cuts: the chicken after will cleaning is poured into and is cut into uniform minced chicken meat in the cutmixer;
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last minced chicken meat, mix to material evenly without caking;
The 4th step emulsification: the material that stirs is carried out emulsification in mulser; Material uniform and smooth after the assurance emulsification;
The 5th step found time: the material that emulsification is good is found time in the mixer of finding time; Requirement vacuum is 0.08MPa, time 90s;
The 6th step can: the material that will find time is poured bottle placer into, carries out quantitative filling;
The sealing of the 7th step: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: the sterilization in the steam-type sterilization kettle of the product after will sealing, bactericidal formula are 12min-40min-12min/110 ℃, and back-pressure cooling 0.12MPa is cooled to 35 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 35 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 2
A kind of pets Mu Si can, formulated by the raw material of following weight proportion:
Freezing duck 150kg, water 200kg, cornstarch 8kg, carragheen 3kg, peanut protein 4kg, guar gum 1.5kg, composite phosphate 1kg, natrium nitrosum 0.1kg, red yeast rice 0.6kg.
Its concrete steps are as follows:
First step raw material is processed: 0～10 ℃ of lower naturally thawing 15 hours～24 hours, the duck after will thawing cleans up with freezing duck;
Second step cuts: the duck after will cleaning is poured into natrium nitrosum and red yeast rice and is cut into uniform duck mud in the cutmixer;
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last minced chicken meat, mix to material evenly without caking;
The 4th step emulsification: the material that stirs is carried out emulsification in mulser; Material uniform and smooth after the assurance emulsification;
The 5th step found time: the material that emulsification is good is found time in the mixer of finding time; Require vacuum 0.09MPa, time 100s;
The 6th step can: the material that will find time is poured bottle placer into, carries out quantitative filling.Tank type 732, net weight 85g;
The sealing of the 7th step: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: the sterilization in the steam-type sterilization kettle of the product after will sealing, bactericidal formula are 18min-60min-18min/130 ℃, and back-pressure cooling 0.12MPa is cooled to 45 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 40 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 3
Raw material is prepared:
Frozen chicken brisket 130kg, cornstarch 6.4kg, carragheen 2.5kg, peanut protein 2kg guar gum 1kg, composite phosphate 0.6kg, water 180kg.
First step raw material is processed: the frozen chicken brisket 0～10 ℃ of lower naturally thawing 15～24 hours, is cleaned up.
Second step cuts: the Fresh Grade Breast after will thawing is poured into and is cut meat mud in the cutmixer.
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last minced chicken meat, mix to material evenly without caking;
The 4th goes on foot emulsification: the material of mixing and stirring is directly poured into carried out emulsification in the mulser.
The 5th step found time: the material after the emulsification is found time in de-airing mixer, vacuum 〉=0.1MPa, time 〉=90s.
The 6th step can: the complete material of will finding time is poured in the bottle placer, carries out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And inspection sealing situation, ensure quality.
The 8th step sterilization: the can that will seal mouth carries out sterilization in the steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and back-pressure cooling 0.12MPa is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 4
Raw material is prepared:
Freezing duck brisket 150kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 1kg composite phosphate 0.6kg natrium nitrosum 0.029kg water 160kg
First step raw material is processed: freezing duck brisket 0～10 ℃ of lower naturally thawing 15～24 hours, is cleaned up.
Second step cuts: the duck brisket after will thawing is poured in the cutmixer, adds natrium nitrosum, cuts meat mud.
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last duck brisket mud, mix to material evenly without caking.
The 4th goes on foot emulsification: the material of mixing and stirring is directly poured into carried out emulsification in the mulser.
The 5th step found time: the material after the emulsification is found time in de-airing mixer, vacuum 〉=0.11MPa, time 〉=90s.
The 6th step can: the complete material of will finding time is poured in the bottle placer, carries out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And inspection sealing situation, ensure quality.
The 8th step sterilization: the can that will seal mouth carries out sterilization in the steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and back-pressure cooling 0.12MPa is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 5
The freezing tuna 62.5kg of frozen chicken brisket 66kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 0.9kg composite phosphate 0.6kg red yeast rice 0.2kg water 181kg
First step raw material is processed: the frozen chicken brisket 0～10 ℃ of lower naturally thawing 15～24 hours, is cleaned up.
Second step cuts: the Fresh Grade Breast after will thawing and freezing tuna are poured into respectively in the cutmixer, behind the interpolation red yeast rice, cut meat mud.
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last frozen chicken brisket mud and freezing tuna muddy flesh, mix to material evenly without caking;
The 4th goes on foot emulsification: the material of mixing and stirring is directly poured into carried out emulsification in the mulser.
The 5th step found time: the material after the emulsification is found time in de-airing mixer, vacuum 〉=0.12MPa, time 〉=90s.
The 6th step can: the complete material of will finding time is poured in the bottle placer, carries out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And inspection sealing situation, ensure quality.
The 8th step sterilization: the can that will seal mouth carries out sterilization in the steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and back-pressure cooling 0.12MPa is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 6
Raw material is prepared:
Blood color flesh 125kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 0.8kg composite phosphate 0.6kg water 160kg
First step raw material is processed: freezing blood color flesh is cleaned up.
Second step cuts: freezing blood color flesh is poured in the cutmixer, cut meat mud.
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last blood color flesh mud, mix to material evenly without caking;
The 4th goes on foot emulsification: the material of mixing and stirring is directly poured into carried out emulsification in the mulser.
The 5th step found time: the material after the emulsification is found time in de-airing mixer, vacuum 〉=0.09MPa, time 〉=90s.
The 6th step can: the complete material of will finding time is poured in the bottle placer, carries out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And inspection sealing situation, ensure quality.
The 8th step sterilization: the can that will seal mouth carries out sterilization in the steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and back-pressure cooling 0.12MPa is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The insulation of the 9th step: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Above embodiment is described preferred embodiment of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (10)
1. pets Mu Si can is characterised in that by the raw material of following weight proportion formulated:
100～150 parts of edible meat, 120～200 parts in water, 5～8 parts of cornstarch, 1～3 part of carragheen, 1～4 part of peanut protein, 0.5～1.5 part of guar gum, 0.5～1 part of composite phosphate.
2. a kind of pets Mu Si can as claimed in claim 1 is characterised in that described edible meat is at least a in chicken, duck, the flesh of fish.
3. a kind of pets Mu Si can as claimed in claim 1 is characterised in that also to comprise at least a in the following additive:
0.01～0.1 part of natrium nitrosum, 0.1～0.6 part of red yeast rice.
4. the preparation method of a pets Mu Si can is characterized in that the edible meat that will clean is processed into muddy flesh and then mixes with other raw materials, then packs after Over emulsfication-find time-can-sealing-sterilization-insulation sequence of operations and makes.
5. a kind of preparation method of pets Mu Si can as claimed in claim 4 is characterized in that concrete steps are as follows:
First step raw material is processed: edible meat cleans up;
Second step cuts: above-mentioned edible meat is mixed to pour into red yeast rice with natrium nitrosum cut into uniform muddy flesh in the cutmixer;
The 3rd step batching stirs: with all in proportion mixing and stirring of preparing burden;
The 4th step emulsification: the material that stirs is carried out emulsification in mulser;
The 5th step found time: the material that emulsification is good is found time in the mixer of finding time;
The 6th step can: the material that will find time is poured bottle placer into, carries out quantitative filling;
The sealing of the 7th step: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: the sterilization in the steam-type sterilization kettle of the product after will sealing;
The insulation of the 9th step: the product that sterilization is good is incubated sennight in heat room;
The tenth step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
6. a kind of preparation method of pets Mu Si can as claimed in claim 5 is characterized in that
First step raw material is processed: described edible meat can adopt freezing edible meat, needs naturally to thaw with freezing meat microwave thawing or under 0～10 ℃ of condition when raw material is processed.
7. a kind of preparation method of pets Mu Si can as claimed in claim 5 is characterized in that
The 3rd step batching stirs: first with cornstarch and the dissolving of peanut protein water, remaining water is all poured in the mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, the dissolving in mixer, add at last muddy flesh, mix to material evenly without caking.
8. a kind of preparation method of pets Mu Si can as claimed in claim 5 is characterized in that
The 5th step found time: require vacuum to be not less than 0.8MPa, the time is no less than 90s.
9. a kind of preparation method of pets Mu Si can as claimed in claim 5 is characterized in that
The 8th step sterilization: bactericidal formula be the min-(12-18) min/ (110-130) ℃ of (12-18) min-(40-60), and back-pressure is cooled off 0.12MPa, is cooled to 35～40 ℃ of pot interior water temperatures and takes the dish out of the pot.
10. a kind of preparation method of pets Mu Si can as claimed in claim 5 is characterized in that
The 9th step insulation: 35～40 ℃ of temperature, insulation sennight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210467613.7A CN102960543B (en) | 2012-11-19 | 2012-11-19 | Edible mousse can for pet and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210467613.7A CN102960543B (en) | 2012-11-19 | 2012-11-19 | Edible mousse can for pet and manufacturing method thereof |
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| CN102960543A true CN102960543A (en) | 2013-03-13 |
| CN102960543B CN102960543B (en) | 2014-02-12 |
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| CN103300217A (en) * | 2013-06-25 | 2013-09-18 | 烟台中宠食品有限公司 | Pet snack and preparation method thereof |
| CN103392912A (en) * | 2013-06-26 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | Canned food for pets and preparation method thereof |
| CN106490374A (en) * | 2016-12-31 | 2017-03-15 | 烟台中宠宠物卫生用品有限公司 | The house pet of a kind of pulpous state house pet canned food and its making mixes meal with slurry |
| CN107373159A (en) * | 2017-09-06 | 2017-11-24 | 福建东山县海之星水产食品有限公司 | A kind of high calcium pet can and preparation method thereof |
| CN107467354A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of low fat pet can and preparation method thereof |
| CN107494930A (en) * | 2016-12-27 | 2017-12-22 | 上海信元动物药品有限公司 | Homogeneous pasty pet diet and manufacturing method thereof |
| CN113854402A (en) * | 2021-09-08 | 2021-12-31 | 广州粤创富科技有限公司 | Novel cat edible can and preparation method thereof |
| CN116268183A (en) * | 2023-04-24 | 2023-06-23 | 山东帅克宠物用品股份有限公司 | High-palatability pet can rich in protein and low-energy production method thereof |
| CN117581942A (en) * | 2023-12-21 | 2024-02-23 | 青岛欧乐宠物食品有限公司 | Preparation method of canned cuttlefish juice for pets |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103300217A (en) * | 2013-06-25 | 2013-09-18 | 烟台中宠食品有限公司 | Pet snack and preparation method thereof |
| CN103392912A (en) * | 2013-06-26 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | Canned food for pets and preparation method thereof |
| CN107494930A (en) * | 2016-12-27 | 2017-12-22 | 上海信元动物药品有限公司 | Homogeneous pasty pet diet and manufacturing method thereof |
| CN106490374A (en) * | 2016-12-31 | 2017-03-15 | 烟台中宠宠物卫生用品有限公司 | The house pet of a kind of pulpous state house pet canned food and its making mixes meal with slurry |
| CN107373159A (en) * | 2017-09-06 | 2017-11-24 | 福建东山县海之星水产食品有限公司 | A kind of high calcium pet can and preparation method thereof |
| CN107467354A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of low fat pet can and preparation method thereof |
| CN113854402A (en) * | 2021-09-08 | 2021-12-31 | 广州粤创富科技有限公司 | Novel cat edible can and preparation method thereof |
| CN116268183A (en) * | 2023-04-24 | 2023-06-23 | 山东帅克宠物用品股份有限公司 | High-palatability pet can rich in protein and low-energy production method thereof |
| CN117581942A (en) * | 2023-12-21 | 2024-02-23 | 青岛欧乐宠物食品有限公司 | Preparation method of canned cuttlefish juice for pets |
| CN117581942B (en) * | 2023-12-21 | 2024-06-18 | 青岛欧乐宠物食品有限公司 | Preparation method of canned cuttlefish juice for pets |
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